ISO: ISO Charlie: Re Autumn Trifle- I plan on making the pastry cream and cider caramel sauce

[cynupstateny]

today. Could I put it together tomorrow or should I wait until Thurs. morning. It has to chill 6 hours and we have a 2 hour drive, but I don't want it too soggy. Any advice?

 

[charlie]

I think you can do it tomorrow, Cyn---you may get some liquid in the bottom of the bowl

 

[cynupstateny]

Thanks, maybe I'll wait 'til the last minute. By the way- the Cider Caramel Sauce and the Cinnamon

Pastry Cream are fantastic!

 

[cynupstateny]

Chaaaaarlie- I need more help! When I chilled the caramel cider sauce, the butter solidified on top

How do I keep that from happening. I reduced the sauce to the correct amount.

 

[charlie]

Cyn, did it totally separate? I'd warm it gently (a few seconds in the microwave) and

wisk it. It should reemulsify.

 

[charlie]

As a last resort....

if you are not safisfied with the results, buy some caramel topping, thin it with some cream and maybe a shot of liquor and use that.

 

[cynupstateny]

I nuked it a bit before I posted and it did emulsify. Now I'm whisking every few minutes as it

chills, again. So far it's working.

Thanks so much, Charlie!